Archive | November, 2012

The Thinkers Balcony, London

27 Nov

the thinkers balcony secret supper club londonDo we ever really think about what it is we are eating and why we are eating that particular thing? Of course we think about how much we enjoy that food (hopefully), but most of the time, eating is never really a very meditative experience. Ilyas Kassam, an old university friend and now a writer of philosophy, begs to differ, believing that food can indeed be tied to thought. Taking this a step further, by associating food with the specific thoughts of well-known philosophers, Ilyas set up The Thinkers Balcony, a secret supper club, to encourage his diners to ‘engage with their desires, their beliefs, and of course their stomachs!’

the thinkers balcony supper club london

The Thinkers Balcony is not like any private kitchen we know in Hong Kong; it is located in a beautiful traditional London town house in Notting Hill, in fact in Ilyas’ very own living room. The room is artistically decorated, with a gramophone, stacks of philosophical books, unusual hats, and most importantly a low table made from old wine cases, around which diners sit on cushions on the floor. As we sipped on glasses of Champagne (it’s BYOB – it would have been rude not to!) whilst we waited for the food to be presented, we took in our surroundings and knew we were in for an unforgettable experience.

the thinkers balcony supper club london

Normally, diners coming to The Thinkers Balcony are aware of who the philosopher inspiring their meal is before they begin their feast. Ilyas had something different in store for us, however; our meal was entitled Mystery and the Unknown: An Existential Adventure of the Stomach, so the philosophy was not revealed until the end of the meal. Until then, each course led us on an inquisitive journey where we were encouraged to think really hard (seriously hard in fact) about what the thought governing the meal could be…

the thinkers balcony supper club londonThe first course, or the ‘prelude’, was Bergamot Ponzu Oyster with Ikura. I’m not always enamoured by oysters, yet I definitely was by these. The citrusy flavours of the bergamot and ponzu shone through and contrasted with the delicate chamomile leaf oil to create a delicious yet not thunder-stealing backdrop for the oyster.

the thinkers balcony supper club london

‘Chapter 1’ was an incredible Japanese Tuna Tartare beautifully presented with edible flowers. With strong hints of sesame, buttery chunks of avocado and of course melt-in-the-mouth tuna, all you could hear around the table was the sound of delighted diners and cutlery scooping up every last crumb.

the thinkers balcony supper club london

the thinkers balcony supper club london

Our main course, ‘Chapter 2’, was Smoked Cognac Chipotle Beef and Tamago Donburi. As you can tell, Ilyas takes most of his inspiration from Japanese cuisine (and quite rightly too, as it’s one of my favourites). This dish arrived in three parts: first the sticky rice topped with tamago (Japanese omelette) and sesame, followed by a wooden board laden with rare chunks of steak that caused a tablewide round of ‘oooohs’, and finished off with a jug of chipotle sauce. Although the beef was a little chewy, it was beautifully infused with cognac, which tasted even better with a generous dash of the smoky, slightly spicy chipotle sauce.

the thinkers balcony supper club london

‘Chapter 3’ was dessert: Black Truffle Ice Cream with Argan Baked Fig served on a pumpkin, date and hazelnut ‘sand’. Putting truffle in a dessert is a very brave move, as it isn’t to everyone’s taste. So, although there were a few confused and perhaps displeased palates around the room, those who did like it (including me!) made up for the haters and made sure every plate was licked clean. The combination of the unique flavours and textures really demonstrated Ilyas’ passion and skill in the kitchen.

the thinkers balcony supper club london

Last but most certainly not least, for the ‘Epilogue’, we were presented with a plate of homemade Saffron Chocolates, the perfect end to a delicious meal. I wish I could have taken a box of these home with me.

the thinkers balcony supper club london

Aside from the Champagne and wine we had brought ourselves, we were also served some exceptional teas from Ilyas’ vast collection from around the world; a unique touch to complement such a fun and adventurous meal.

After we had racked our brains to try and determine who the philosopher behind our feast was, we lifted our plates to reveal the absurd answer. I’m not going to give the secret away, just in case Ilyas uses this idea again, but I can tell you that it definitely surprised us and made us think.

Dinners at The Thinkers Balcony occur roughly every three weeks and cost between £20 and £40 per ticket (HKD240-480) depending on the nature of the meal and number of courses. You can be added to the mailing list to find out about upcoming events by entering your email address here. There are only six tickets each time, so make sure you get yours early. You will meet some interesting people, eat some incredible food and be wowed by how philosophy can be reflected in what we eat…

The Thinkers Balcony

Notting Hill (exact location will be given when tickets are purchased)

http://thethinkersbalcony.com

Contact: ilyaskassam@gmail.com

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Yonge Piggies

23 Nov

yong piggies hong kong

The pig is centre of attention in Hong Kong at the moment, first with the opening and unyielding popularity of The Salted Pig, and now with Yonge Piggies, on the corner of Bonham Strand and Jervois Street. Yonge (pronounced ‘young’) Piggies is a Canadian hotdog joint named after hotdog vendor-lined Yonge Street in Toronto.

With its retro neon signs, metal clad décor and open front, complete with high red stools, Yonge Piggies does indeed look like it’s been transported straight from North America, much like its Canadian sausages.

yonge piggies hong kong

Said sausages, which are grilled to juicy perfection, come in three flavours: Head Prefect (honey garlic), Prom Queen (picante pepper) and Hippie (hickory smoked). All are served in a butter bun, and can be purchased on their lonesome for a steep $65, topped with chilli (‘Chubbs’) or cheese sauce (‘Dork’) for an even steeper $75, or as part of a combo set with either ‘fries’ or a salad and a soft drink for a slightly silly $85/95.

yonge piggies hong kong

I tried a Prom Queen combo with chips and a bottle of water. I had first asked for an iced tea, but was told this would cost an additional $12 on top of the combo price, so I changed it for water, and was still charged an additional $4. Minus points were awarded immediately; I don’t drink fizzy drinks, so why should I be penalised for this?!

When I had finished grumbling about soft drinks, I walked on to the condiments counter, where toppings included grated cheddar, jalapenos, olives, onions, bacon bits, tomatoes, sweetcorn, sauerkraut, guacamole and relish. I chose guacamole, cheese, tomatoes and jalapenos.

yonge piggies hong kong

So how did it taste, you ask? Completely lip-smackingly delicious. The buttery, soft and almost slightly sweet homemade bun was perfect, contrasting wonderfully with the crisp skin of the sausage that was bursting full of smoky, slightly spicy and ever so juicy meat. The condiments were obviously a bonus, particularly the jalapenos.

As for the ‘fries’ (I’ll stick with chips so I don’t betray my British roots), they weren’t piping hot and could have been a little crispier, although that didn’t stop me from eating them! Next time perhaps I’ll upgrade to the ‘poutine’ or the chilli fries for an extra $6…

I’d like to put the far-from-perfect service down to the fact that Yonge Piggies has barely been open a fortnight, and I believe I have already shared my views on the prices, particularly the unnecessary add-ons. However, regardless of mediocre service and slightly disagreeable prices, Yonge Piggies has tapped into a hole in the market, serving scrumptious hotdogs in a very favourable location. Thinking about it, perhaps the higher prices are a blessing in disguise; as I won’t be going every day, there’s less danger of me turning into a piggy myself!

Yonge Piggies
G/F, 1 Jervois Street
Sheung Wan
Hong Kong

Tel: +852 2104 7218

www.yongepiggies.com

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Honi Honi

21 Nov

 

 

honi honi hong kong

Almost as fast as restaurants keep popping up, recently, more and more bars have been opening across the city, each battling to have their own unique edge, complete with a slice of that ever-prized outdoor space that most of us crave here in Hong Kong. Although new openings excite me, I often find that there’s a lot of repetition and new places almost seem like clones of each other. Honi Honi, which recently opened its doors, however, is most definitely one of a kind, as it takes the prize for Hong Kong’s first and only tiki cocktail lounge, bringing an air of Polynesia to our very own Wellington Street.

Honi Honi was set up by Max Traverse, formerly head bartender at Le Boudoir, before which he had over a decade of experience in top bars in both France and London. Apparently Honi Honi, named after a Polynesian greeting meaning ‘kiss kiss’, all stemmed from Max’s serious love of rum and all things rum, along with his desire to create a relaxed environment where he could really get to know his clientele and serve them personalised cocktails, each presented in adorable glasses.

honi honi hong kong

If you remember Fifty2 Lounge, which stood in the very same place, you will be utterly amazed at just how much the space has been transformed. It has quite literally become a tropical paradise, complete with bamboo, palm trees, bright colours and patterns, that feels so far removed from Hong Kong’s bustling city. And with a beautiful terrace to enjoy these cooler evenings, almost every sofa and mango tree stool was taken by the time I arrived at 6.30pm, forcing us into a cosy, comfy corner inside.

honi honi hong kong

The menu is vast, with a wide range of cocktails made with premium spirits and fresh tropical fruit. I ordered the Three Wise Monkeys, a refreshing and spicy blend of Sailor Jerry spiced rum, ginger liqueur, fresh lime juice, fresh ginger and fresh apple juice that was the perfect pick me up after a tiring day at work.

honi honi hong kong

Max showed his skills of knowing his customers, however, as alongside my Three Wise Monkeys, he also brought me a Tropical Storm, made with Grey Goose vodka, passion fruit puree, elderflower syrup, fresh guava nectar and fresh strawberries. It was as if Max had known me forever, as this was definitely my kind of drink; give me anything passion fruit and I’m in heaven.

honi honi hong kong

To soak up these surprisingly potent cocktails, Honi Honi has a small but tasty snack menu. The pomegranate guacamole with tortilla chips was absolutely divine, packing a subtle yet significant punch. Heirloom taught me about pomegrantate and guac, and since then I don’t think I could have it any other way.

honi honi hong kong

We also tried the tzatziki with toasted bread. Although this was a little too laden with dill, it was nevertheless fresh, tasty and far too moreish.

honi honi hong kong

My favourite of the snacks we tried, however, were the meatballs and sauce, lamb and beef meatballs packed full of flavour and served with a delicious minted yoghurt sauce. Fortunately there were a couple of vegetarians around the table and I figured if they weren’t eating their portions then someone had to…!

Honi Honi is by far the most exciting bar that has opened in Hong Kong of late, and they have plenty of exciting ideas up their sleeves, both for when the weather gets cooler, and then when it starts to really warm up again. I’m intrigued to see what the shower on the terrace is for.

As far as prices go…. well they aren’t exactly cheap. Cocktails range from $110 to $2888 for an Around the World, which includes five different kinds of rum, fresh guava and lime juices, cherry liqueur and a whole bottle of Tattinger! Thinking about it, for all that, it might actually be worth it. It warns you though, – ‘don’t try this alone’!

Honi Honi

3/F Somptueux Central
52 Wellington Street
Central
Hong Kong

Tel: +852 2353 0885

www.honihonibar.com 

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Wild Grass

19 Nov

 

 

wild grass hong kongThe global organic food craze is taking Hong Kong by storm, as more and more restaurants are seeking to provide their customers with nothing but the best quality organic food. Brand new restaurant Wild Grass on Arbuthnot Road is doing exactly this, serving ‘real food the way it should be – fresh ingredients prepared simply’.

As I walked up the beautiful tiled staircase into the adorably decorated restaurant, I already knew I would love it. The scent of aromatherapy candles and orange blossom immediately filled the room as I made my way to the bar to sip on a refreshing Wild & Fresh Cucumber Cocktail – the perfect antidote to a long Monday in the office.

wild grass hong kong

Wild Grass, set up by multi-restaurateur and chef Jean Paul Gauci (with restaurants such as Casa Lisboa, Cococabana and Bistro Manchu under his belt), is not only serving eco-friendly food, but also uses reclaimed, recycled wood from all over the world, giving the whole place a relaxed, cottage-like feel with mis-matching yet gorgeous furniture. The restaurant works with art galleries around Hong Kong, showcasing some unique pieces of art; yet even more unique is the restaurant’s resident artist, who creates his modern paintings while you eat.

The seasonal menu, which varies daily depending on what’s freshly available, follows the ‘farm to table’ concept, using mostly locally sourced, sustainable and 70-80% organic food.

Chef Jean-Paul grew up helping his father prepare bread in his bakery, first in Corsica and then in London, so naturally the bread we were served was delicious, made the more so by the herb butter and goat’s cheese butter, both of which are made in-house.

wild grass hong kongOur first of the starters was finely diced Scottish ocean trout with capers and whiskey sour dressing, topped with perfect quail’s eggs and served with a fresh bread roll. The tender chunks of trout melted beautifully in the mouth, yet for me there was a little too much dill, which overpowered the taste of the fish.

wild grass hong kong

I’m normally not overly fond of kidneys, a sentiment shared around the table, yet these kidneys with bacon, malt vinegar, celeriac purée and onion were delicious; they were wonderfully tender without that overriding offal taste.

wild grass hong kong

My favourite of the starters however, was the baked goat’s cheese on bacon puff pastry with beetroot. The cheese was lovely and creamy, contrasted with the flaky pastry and sweet, juicy beetroot: amazing.

wild grass hong kong

Moving onto the mains, the roasted halibut with fermented garlic came beautifully presented and tasted divine, with perfectly flaky fish and amazing slow-roasted garlic that had become a sweet paste just right for spreading over the fish.

wild grass hong kong

The suckling pig with apple, parsnips and deep mustard had been cooked sous-vide for 16 hours before being tied together and roasted, leaving it exceptionally tender and juicy.  The sweet flavours of apple and thyme were reflective of the cooler autumn days we have finally been blessed with.

wild grass hong kong

As the slow-grilled rump with basil peppercorn relish was served, there were gasps of delight all around the table. Having been cooked on a low heat for six hours, the OBE organic Australian beef was amazingly tender, served atop a bed of thin chips soaked in the beef’s own jus, which were impossible to resist.

wild grass hong kong

Last of the mains was a five-hour stewed organic beef shin topped with steamed goats cheese dumplings. This hearty stew was the ultimate comfort food that instantly made me smile…

wild grass hong kong

…A smile that continued throughout the farm cheese plate, laden with Gouda, Bleu d’Auverge, Brie and Liverot, sprinkled with prunes, apricots, raisins and figs. I don’t think I could live without cheese.

wild grass hong kong

We had been complaining about being full even before the cheese was served; yet upon laying eyes on the three desserts, our second stomachs appeared out of nowhere. Firstly the crème brûlée tart, a crumbly layer of biscuit topped with soft buttery custard and a thick layer of burnt sugar, was a divine modern take on the traditional version we all know and love.

wild grass hong kong

Following this came a stewed apple turnover with vanilla cream. Hints of cinnamon amidst the sweet, delicately crispy pastry were lovely, whilst I would have much preferred it to be served with a scoop of thick vanilla ice cream.

wild grass hong kong

Finally, my favourite of the three desserts, was a hot rhubarb oatmeal crumble with dairy frozen cream. Although the latter was a little confusing, this dessert offered generous helpings of both crumble and fruit that put it up there with some of the best crumbles I have ever had.

Service at Wild Grass is not yet perfect, but it has only been open a couple of weeks. Prices for individual main courses hover around the $250 mark, yet you can get a 3-course set lunch for $220 or a 3-course set dinner for $390 (where you can choose any three dishes off the menu), which, for such delicious organic food brought straight from the farm to your table, is an absolute bargain, I’d say. Wild Grass, you will most definitely be seeing more of me.

Wild Grass

1/F, 4-8 Arbuthnot Road
Central
Hong Kong

Tel: +852 2810 1189

www.wildgrass.hk

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Spasso

16 Nov

spasso hong kong

DiVino Group is obviously known for its Wyndham Street restaurants DiVino and Goccia, and of course newbie DiVino Patio in Wan Chai (I’m still dreaming about that burrata…), yet Spasso, one of the group’s two restaurants on the ‘dark side’, has received much less love.

All this is changing, however, as Puglian Chef Antonio Totaro has joined the scene, bringing with him a vast book of experience from working at the highest Michelin-rated restaurant in Southern Italy, Don Alfonso 1890, to cooking for Hollywood stars such as Danny DeVito, Mike Tyson and Monica Bellucci, to working as a private chef for billionaires in the Maldives, Monaco, Moscow and Geneva.

spasso hong kong

Spasso spans 8,500 square feet in Harbour City’s Ocean Centre, including a lovely terrace overlooking the harbour. Inside, the décor is elegant and modern, using clean white shades set against marble and wood. I couldn’t help but notice the fresh fish station where diners can choose their fish before it is carved up in front of them to make gorgeously fresh carpaccio. This is something Chef Antonio insisted on bringing to Spasso, given his Puglian roots.

spasso hong kon

In order to taste as many things as possible on the menu, we were served small tasting portions, so if you’re looking at these photos thinking these dishes would never fill you up, worry not, for the real versions are double the size!

spasso hong kong

The first dish in our feast was a slow-cooked premium Lofeten Island cod fish, served with potatoes, capers and black olives, on a bed of crisp rocket leaves. The flakes of fish were so flavoursome and tender, and due to their rather saline quality, it would be easy to mistake them with Spanish-style bacalao. The contrast of the rich, salty olives and slightly bitter rocket paired with the lovely cod made for an excellent start to the meal.

Making the most of Chef Antonio’s inherent love of seafood, next up was a tuna loin marinated with ginger, lemon and orange zest, served with citrus and peppermint-infused pea purée and roasted beetroot. The wonderful contrasting textures, radiant colours and incredibly fresh flavours completely explain why this is one of the chef’s signature dishes.

spasso hong kong

One of my favourite dishes of the night was the tortelli with burrata cheese. The handmade pasta was the perfect, slightly al dente consistency, bursting full of creamy burrata. A blob of fresh stracciatella di bufala on top was heavenly, whilst a simple drizzle of pesto and cherry tomato sauce served to bring out the delicate flavours. I could have easily gobbled up a whole plate of this.

spasso hong kong

I’m normally a little frightened of sea urchin, yet the chef’s signature sea urchin risotto with Sicilian red prawns and Sicilian orange was divine. It had just the right level of creaminess and the carnaroli rice had the perfect bite to it, topped with a generous lump of melt-in-the-mouth sea urchin and tender little prawns hidden amongst the hearty grains of rice. Flavour-wise, however, it was a little on the bland side, yet nothing that a sprinkling of salt couldn’t fix.

spasso hong kong

The crispy Berkshire breeds Kurobuta slow-roasted pork belly was lovely and comforting. Each bite was beautifully tender, as the juicy meat and fat became one. Served alongside the pork was a sweet pumpkin purée and cannellini beans, all finished with a delicate espresso glaze and a coffee bean to enhance the flavour.

spasso hong kong

Our selection of mini-desserts was a feast for both the eyes and that beloved second stomach: chocolate ice cream cones, tiramisu, chocolate and raspberry tarts, and baked beignets. Despite the fact that we had four desserts each, they were all wonderfully light, particularly the tiramisu, which was strangely yet pleasantly lacking the lady fingers and was only delicately dusted with chocolate and coffee. My absolute favourite, however, was the beignet, which was lovely and crispy on the outside and filled to the brim with delicious vanilla-infused crème pastissière: heavenly.

Prices at Spasso are slightly steeper than the group’s other ventures, with starters from $128 and mains between $168 and $450. Personally I would pick a casual dinner at DiVino Patio over Spasso, yet if a day of shopping in Harbour City leaves you craving some scrumptious Italian food with true and fresh Mediterranean flavours, where you can while away a few hours gazing at our beautiful harbour, then Spasso is definitely worth a try.

Spasso

Shop 403, Level 4, Ocean Centre
Harbour City
17 Canton Road
Tsim Sha Tsui
Hong Kong

Tel: +852 2730 8027

www.divinogroup.com/restaurants/spasso/about-us/

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Noodlemi

14 Nov

 

 

noodlemi hong kong

Vietnamese is one of my favourite cuisines, bursting with fresh flavours and spices, and one that somehow seems healthier than other Asian cuisines. When newly opened Noodlemi on Bonham Strand enticed me with slogans such as ‘bitemi’, ‘cravemi’ and ‘eatmi’, I could hardly resist, especially given how close it is to my office!

noodlemi hong kong

Noodlemi, set up by Duyen and Jeremie, two very passionate individuals, is not just another regular Vietnamese restaurant; it prides itself on being completely free of MSG and gluten (apart from the sandwiches, which of course contain wheat). It’s an adorable little space packed full of bright, lively colours to create something modern and totally different to the usual Vietnamese restos we see all over town.

noodlemi hong kong

Our super healthy and delicious feast began with some soft shell crab summer rolls from the ‘wrapmi’ section of the menu, obviously. These were filled with an exciting collection of leaves, avocado, cucumber, carrots, crispy shallots, and of course the all-important and wonderfully tasty soft shell crab, which had the perfect balance of crispy and tender. Dipped in the homemade nuoc cham sauce, these were utter perfection.

noodlemi hong kong

From the ‘eatmi’ section, we tried the steamed chicken salad with crunchy cabbage and herbs. This refreshing blend of tender chicken, crunchy cabbage, white onions, shallots and peanuts, dressed in a sour and spicy sauce was incredibly moreish. Yet when the ingredients are so fresh and good for you, who cares if you polish off the whole bowl?!

noodlemi hong kong

Unlike other Vietnamese restaurants, Noodlemi doesn’t want its pho to be the focal point, yet it kind of is without even trying to be, for Noodlemi’s beef pho (under the heading ‘lovemi’) is possibly one of the best I’ve tasted. Although the flavour might be milder than elsewhere, it’s a real flavour, made by boiling beef bones, together with spices like cinnamon, star anise and ginger for six hours, without a trace of MSG. Seriously when it tastes this good, who needs MSG?! The beef was incredibly tender and the flat rice noodles cooked to perfection. I know what I’ll be eating very often during the cold winter months.

noodlemi hong kong

The turmeric white fish with scallion and dill on rice vermicelli was just begging to be tasted (it was calling out ‘choosemi’ – I had to!). The lightly battered morsels of fish were beautifully tender and absolutely delicious, sprinkled with a blend of spices that warmed me right to the bones. Together with the slightly chewy rice noodles, crispy bean sprouts, cucumber and carrot, finished with aromatic coriander, I can see why this is already one of Noodlemi’s most popular dishes.

noodlemi hong kong

Last but not least, we couldn’t leave without trying Noodlemi’s special banhmi (if it politely says ‘bitemi’, how can I not?), loaded with Vietnamese salami, cucumber, chilli, carrot and plenty of fresh coriander. Although it wasn’t the easiest dish to eat, it was absolutely delicious, made even more so by the perfect crusty baguette.

Unfortunately neither my one-hour lunchbreak nor my already full to bursting stomach allowed for dessert, yet I’ll make sure to try the vanilla terrine with fresh berries on my next visit, which may well be later this week!

Service was initially a little confused, but the staff are all very friendly and it is clear that a lot of passion goes into every dish that is created. What’s even better is that for such delicious and nutritious food, provided you don’t eat as much as we did (there were only two of us!), you won’t even need $100. I mean it when I say I’ll be going back very, very soon.

Noodlemi

G/F, 2 Bonham Strand
Sheung Wan
Hong Kong

Tel: +852 2253 1113

http://noodle-mi.com/

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Tamarind

12 Nov

 

 

tamarind hong kong

I was always a little bit confused by the concept behind Italian and Indian restaurant Duetto. Take away the Italian chef, replace him with Thai chef Amoo and you now have Tamarind, serving Thai, Vietnamese and Indian cuisine.

The same great space in the Sun Hung Kai Centre has been revamped to provide an elegant, minimalist design with neutral, earthy colours. The main highlight, however, is Tamarind’s sprawling terrace with a gorgeous view of Kowloon. Now that evenings are cooler so that it is actually possible to sit outside without getting disgustingly sweaty, this terrace is clearly the place to be; there was barely an empty table on the night we went.

Still leading the Indian kitchen is Chef Ravilal Bhandari, who has been working in the same kitchen for 15 years. You can take the chef out of India, but you can certainly not take India out of Chef Bhandari; both he and his food are so authentic that, despite having lived here for so long, he can barely speak a word of English, let alone Cantonese, and gets by mostly in his native language.

tamarind hong kong

Our meal began in the streets of India with a Pani Poori Trio: little crispy puffs with a spiced potato filling, served beautifully atop shot glasses with three flavours of water – beetroot, tamarind and mint. The water is poured into its respective puff, completely altering the flavour of each one and making a really delightful treat; I can understand why this is such a popular street food in India.

tamarind hong kong

The grilled pork neck was wonderfully tender and had a lovely smoky flavour. It was tasty on its own, yet the spicy tamarind sauce it was served with made it even better. This sauce is Chef Amoo’s family recipe and consists of a blend of ground toasted rice, chilli and tamarind, amongst other things, creating an incredible medley of sweet, spicy and sour flavours.

tamarind hong kong

Chef Bhandari executed his salmon tandoori perfectly, making it beautifully tender and light. Marinated in a blend of yoghurt, dill, fennel, honey and mustard, it had a lovely delicate sweet glaze that enhanced the fresh flavours of the fish.

tamarind hong kong

Looking at the menu, the Tamarind fish is perhaps not something I would normally order. Having now tried it, however, I would order it every time. The black cod is marinated overnight in tamarind sauce, coconut sugar and fish sauce, allowing the sweet and sour flavours to fully infuse into the fish. It had a lovely crispy outer layer that gave way to super tender and delicious flesh beneath, served alongside fluffy, aromatic garlic rice.

tamarind hong kong

Apparently one of the must-try dishes was the stir-fried tiger prawn in egg cream curry sauce, and I wholeheartedly concur. When raw, the prawn measures the length of two hands. When cooked it was about the size of my fist – probably the biggest prawn I have ever seen. It was amazingly tender and fresh, bathed in a delicious and flavoursome curry sauce, made with beaten eggs to make it smoother. I could have eaten this sauce on its own with a spoon.

tamarind hong kong

The beef brisket with lemongrass yellow curry, a Vietnamese take on the regular beef brisket curry, was a very interesting combination of flavours and textures. Each component of the curry was served separately: curry sauce, chunks of lightly battered beef and baguette for dipping. While the texture of the beef was spot on, combined with the sauce it was a little too salty for my liking.

tamarind hong kong

To end on a (very) sweet note, we were served a plate of Jalebi. These traditional Indian treats are not actually on the menu, and need to be pre-ordered. Fortunately for us, another table had put in an order so they had all the ingredients ready for us. They pretty much consist of thin coils of deep-fried batter soaked in sugar syrup and sprinkled with saffron strands, yet even something so simple was hard to resist.

Prices are very reasonable, with starters from $48 and mains between $68 and $200. Apart from slightly confused service, Tamarind has all the right tools in place to be a success, and in fact it appears to already have a very loyal following of Indian clientele, further supporting the fact that the food is as authentic as it gets. If you’re craving tandoori, Thai green curry and beef pho all in one night then definitely look no further than Tamarind.

Tamarind

2/F, Sun Hung Kai Centre
30 Harbour Road
Wan Chai
Hong Kong

Tel: +852 2827 7777

 

 

 

 

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Jean-Paul Hevin

6 Nov

jean-paul hevin hong kong

Chocolate makes the world go round; without it, the world would be a very sad place. Good quality chocolate is even more essential, particularly here in Hong Kong, where, aside from a couple of reputable brands, it isn’t easy to find chocolate of a high standard.

French chocolatier Jean-Paul Hévin is one such brand. Upon receiving an invitation to try the afternoon tea at the newly renovated Jean-Paul Hévin flagship store on Lyndhurst Terrace, I simply couldn’t resist, regardless of the fact I had a big dinner waiting for me at home.

Hévin has been creating chocolate in France for 25 years, but only really became famous when he launched his first shop in Japan ten years ago. The Japanese have always been concerned about having high-quality goods and brands; so for the Japanese to have given Jean-Paul Hévin’s chocolate their seal of approval (he was in fact named the number one chocolatier in Japan in 2004) meant it was indeed an excellent product and helped to make it famous the world over.

jean paul hevin hong kong

The flagship store is designed to reflect Hévin’s concept of his bar à chocolat and cave à chocolat, where customers can either buy their chocolates to go or sit down and enjoy a chocolate treat upstairs. The upstairs area is relaxed yet elegant, with a Japanese hanging garden to reflect Hévin’s love for Japan, where he once worked as a pastry chef.

jean paul hevin hong kong

The tea set ($198), which is actually available at any time during the day, comes in three varieties. Ours contained two cakes, two macarons, two chocolates and four chocolate covered almonds.

jean paul hevin hong kong

You may have heard me grumble about chocolate orange before, as it is one of my least favourite things; so the description of ‘Safi’ as a chocolate mousse cake with orange didn’t particularly excite me. Nevertheless, there was only a mere hint of orange liqueur that wasn’t too offensive. The ‘Guayaquil’ cake was incredible: rich without being overpowering and layered with different textures of smooth mousse, crunchy biscuit and almonds, needless to say this cake won an award in Japan.

jean paul hevin hong kong

The cherry and pistachio macaron is a Christmas special, due to its red and green colours. Rather than being stuck together with sickly sweet jam, Hévin uses a creamy chocolate ganache. My favourite, and clearly also Paris’ favourite as it was voted best macaron in Paris, was the chocolate one. Where some macarons are barely infused with whatever flavour they are attempting to be, this one was so flavoursome that I actually described it as a brownie in macaron form. This was the one thing on the plate that I could not resist polishing off entirely despite the large dinner that awaited me.

Moving on to the chocolates, the fig and yuzu one is also a Christmas special, available from 15th December. Although it had an interesting sweet yet sharp twist, my favourite was the more traditional ‘Caraibe’, consisting of pure, delicious chocolate goodness, encased in a crisp dark chocolate shell. Jean-Paul himself must have good taste, as apparently this is also his favourite!

jean paul hevin hong kong

The chocolate covered almonds again came in two varieties: earl grey and dark chocolate, where again, the traditional dark chocolate stood out for me. Although the chocolate-dusted chocolate might be too rich for some, the flavour of the roasted almond shone through, creating a sweet, crunchy contrast.

jean paul hevin hong kong

Finally, although the set is usually served with tea, we tried one of Hévin’s signature monthly hot chocolates. Aside from the traditional hot chocolate, Hévin likes to experiment and put together combinations you would never before have thought would work, such as tomato and basil, caviar, or oysters. So impressive is his collection that he even put together a hot chocolate cookbook (currently this is only available in French but will be sold in English soon).

jean paul hevin hong kong

November’s hot chocolate, and therefore the one we tasted, was fig and chestnut. Luxuriously rich and creamy, Jean-Paul Hévin’s hot chocolate is the stuff dreams are made of, with an added sweetness and gritty crunch from the figs, and an almost Christmassy-like essence from the roasted chestnuts. I’m very curious to find out how December’s caviar hot chocolate fares…

The best thing about Jean-Paul Hévin’s chocolate is that it is good for you. Seriously. Apparently his cocoa beans contain carotene, vitamins, potassium, iron, tannins….the list goes on. With all these nutrients, plus the fact that his chocolates mostly contain no added sugar and no butter, as Jean-Paul Hévin insists on using only cocoa butter for all his chocolates, it would definitely be rude and foolishly unhealthy not to head on up to Lyndhurst Terrace to indulge in some delicious (and nutritious) chocolat.

Jean-Paul Hévin
13 Lyndhurst Terrace
Central
Hong Kong

Tel: +852 2851 0633

www.jphevin.com.hk

(other smaller locations in IFC and Harbour City)

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Eating Gluten-Free is Possible in Hong Kong!

2 Nov

gluten free hong kong baking maniac

 

Although the rest of the world has been on the gluten-free bandwagon for a long time, Hong Kong has only recently become aware of diners’ dietary restrictions, and more and more restaurants these days are actually thinking about what goes into their food and what the diner really wants.

My good friend Jaime and I compiled a list on Sassy’s website of all the tried and tested restaurants, shops, supermarkets and hotels that provide gluten-free food, whether it’s already on the menu or if all you need to do is ask.

Rather than re-post the whole thing here, I’m just going to direct you straight to the post on Sassy’s website, so click here if you’re a fellow sufferer and want to know where you can get your gluten-free fix.

As we said on the article, this is by no means a full list of Hong Kong’s gluten-free options, but I hope that for the meantime it will at least keep you busy  until we find more. In most cases, provided the staff know how to say more than simply “cannot” (one of my least favourite words), restaurants are more than willing to do whatever they can to accommodate gluten (or even other) intolerances. Just ask and find out for yourselves.

Happy (healthy) eating!

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